Recipe: Egg Salad Tartine
Prep Time:
20 minutes
Cook Time:
10 minutes
Servings:
6 servings
Ingredients
  • 8 large hard-boiled eggs
  • 1 tablespoon water
  • 2 teaspoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon hot sauce, plus more to taste
  • ½ cup olive oil
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped chives, plus more for garnish
  • 1 tablespoon finely chopped dill pickles
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground coarse black pepper, to taste
  • 6 slices sprouted bread, toasted
Directions
  1. Peel and halve each egg. Separate the yolks from the whites. Coarsely chop the egg whites and place them in a medium mixing bowl.
  2. Place the egg yolks in a food processor. Add the water, vinegar, Dijon mustard and hot sauce, and pulse to combine. With the food processor running, stream in the olive oil and continue to process until smooth, occasionally stopping and scraping down the sides. Using a rubber spatula, fold the egg yolk mixture into the egg whites. Add the parsley, chives, chopped dill pickles, whole-grain mustard and lemon zest. Season with salt, pepper and more hot sauce, if needed. Cover and refrigerate for 2 hours before serving. Makes 1¼ cups egg salad.
  3. To serve, divide the egg salad among 6 toasted bread slices. Garnish with chives and more black pepper before serving.